Wednesday, 12 September 2012

Twice Baked


Almond Pistachio and Cranberry Biscotti 
No, this biscotti recipe is not found in this issue of Donna Hay. I visit the library once a week, and each time I would borrow food magazines like The Australian Good Food,Donna Hay, Delicious,Martha Stewart Living,etc. You be surprised the library do have the latest issues in stock.
This is the first time I baked biscotti and these are not difficult at all. This recipe by Donna Hay has pistachios and cranberries only, but I added extra almonds.

Nespresso with Biscotti

Donna Hay's Pistachios and Cranberry Biscotti

Ingredients

2 cups plain flour,sifted
1 1/2 tsp baking poweder sifted
3/4 cup caster sugar
3 eggs,lightly beaten
2 tsp vanilla extract
1 tbsp finely grated orange rind
1 cup sweetened,dried cranberries
1 cup shelled unsalted pistachios

Method

1. Preheat oven to 160C place flour,baking powder and sugar into a bowl and mix to combine.
2. Add eggs,vanilla,orange rind,cranberries and pistachios and mix until you form a dough
3. Turn the dough out onto a table and with some flour,knead until smooth.
4. Form into two logs an flatten slightly. Bake in oven on two lined baking trays for 30-35 mins or until firm cool completely.
5. When cooled use a serrated knife to cut thin slices and place them back on baking trays. Bake for a
    further 8-10 mind until crisp, cool on trays.

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